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Recipe Name: Apple And Fennel Pandowdy Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Fruits Comments:
Preparation Time:
Number of Servings: 10

5 Apples
1 1/2 Cup(s) Fennel bulb
2 Tablespoon(s) Lemon Juice
1/2 Cup(s) Honey
1/2 Cup(s) Apple cider
1 1/2 Tablespoon(s) Sambuca, anise liqueur
1/4 Teaspoon(s) Nutmeg
1/2 Teaspoon(s) ground allspice
1/4 Teaspoon(s) Salt
2 Teaspoon(s) Sugar
12 Hazelnuts
1 3/4 Cup(s) Flour
2 Ounce(s) Cold shortening
3 Ounce(s) Cold unsalted butter
4 Tablespoon(s) ICE Water
Peel and core apples and cut into 1/2-inch slices. Dice fennel. Toast
and peel hazelnuts. Cut butter into 1/2-inch pieces. Combine apples,
fennel, lemon juice, honey, cider, sambuca, nutmeg, allspice and salt
in a bowl; toss gently to combine. Cover and set aside. Topping:
Combine sugar, nuts, flour and salt in a processor. Pulse until nuts
are finely ground. Add shortening and butter and pulse until mixture
resembles coarse meal. Add water, 1 tablespoon at a time, pulsing
briefly after each addition. Continue adding water until mixture
holds together when pinched between your fingers. Do not overmix or
the dough will be tough. Pat into a disc, wrap in plastic wrap, and
refrigerate at least 30 minutes. Preheat oven to 375 degrees. Spoon
the apple mixture into a 9 x 13-inch glass baking dish. Roll out the
dough on a lightly floured surface to a 9 x 13-inch rectangle; gently
lay the dough over the fruit, tucking in the edges. Bake for 30
minutes. Remove from the oven and, using a spoon or spatula, break
crust into 3- or 4-inch irregular squares. Press pieces into the
apples, "dowdying" the appearance of the dish. Return to oven and bake
for 20 minutes, until well browned. Let cool 15 minutes before
serving. Source: The San Francisco Chronicle, November 22, 1995 Posted
to MM-Recipes Digest V3 #296 Date: Mon, 28 Oct 1996 16:20:24 +0000
From: Linda Place <>

Nutrition (calculated from recipe ingredients)
Calories: 247
Calories From Fat: 21
Total Fat: 2.5g
Cholesterol: 0mg
Sodium: 190mg
Potassium: 411.1mg
Carbohydrates: 55.9g
Fiber: 8.8g
Sugar: 26.6g
Protein: 4.8g

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